1-First, preheat your oven to 400°F and get your puff pastry ready by rolling it to about 3/8-inch thickness. Cut out 10 circles using a 2-inch cutter and use a smaller 1-3/4 inch cutter to make an impression in the center without going all the way through. Chill these for at least 30 minutes to keep everything firm and easy to work with.

2-Next, bake the pastry circles on a parchment-lined tray for 20-25 minutes until they’re golden and puffed up nicely. Once cooled, carefully cut out the center of each to create the tart shells. For the lemon curd, begin by zesting lemons into the sugar and rubbing it together for extra flavor, then juice enough lemons to get 3/4 cup.

3-In a saucepan, whisk together the whole eggs, egg yolks, sugar, lemon juice, butter, and salt over medium heat until it thickens to 185°F. Strain it to remove any solids and chill for about 2 hours. For the Swiss meringue, whisk the egg whites and sugar over simmering water until they reach 160°F, then whip in a mixer until stiff peaks form, which takes around 5-7 minutes.

4-Now for assembly: Add a teaspoon of lemon curd to each shell and spread it out. Place 1 or 2 raspberries on top, then pipe more lemon curd around and over them to fill the shell. Finish by piping the Swiss meringue on top and toasting it with a propane torch if you like. This whole process, including prep time of 30 minutes, cook time of 40 minutes, and chilling time of 2 hours, totals about 3 hours and 40 minutes for 10 servings.